Rwenzori Mountains Natural

OriginUganda

ProcessNatural

Summary

Coffee from the Rwenzori Mountains in western Uganda, grown between 1,400 and 2,200 metres by smallholder farmers of the Bakonzo ethnic group, with the project led by Agri Evolve. The lot consists of the SL28 and SL14 varieties, processed naturally with floatation sorting and slow drying on raised African beds. In the cup it shows vibrant tropical fruit and cola notes over a cocoa base, with a jelly-like sweetness, wine-like acidity, creamy body and a long-lasting aftertaste. Suited to espresso, super-automatic machines and moka pot.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Ratio 1:2.1

Coffee in: 18 g
Coffee out: 38 g
Time: 30 s
Temperature: 94°C

Resting time minimum 2 weeks. Pressure 6 bars, no pre-infusion. Water GH 60 ppm, KH 30 ppm as CaCO3.

Kalita

Ratio 1:16

Coffee in: 20 g
Water: 315 g
Time: 3:20
Temperature: 92°C

1.Place the Orea on a cup/decanter and insert the filter. Pour hot water over it to eliminate paper taste and preheat the equipment.
2.Grind the coffee to your recommended level.
3.Discard the water, place the Orea on the scale, add the coffee distributing it evenly, tare the scale, and start the timer.
4.Pour 60 g of water in circular motions and wait 30-40 seconds for the coffee to bloom.
5.Slowly pour water until approximately 200-250 g, and swirl the Orea once to level the coffee bed and ensure it is fully saturated with water.
6.Continue pouring water slowly as before until you have added the required amount of water.
7.Swirl one last time and let the water drain.

Resting time minimum 3 days after roasting, best after 8-20 days. Water 100% Bezoya. Filter: Kalita 185.

Cold brew

Ratio 1:14

Coffee in: 71 g
Water: 1000 g
Time: 16 h

Grind: 21 Commander clicks (medium/coarse grind)

Room temperature water, 100% Bezoya recommended. Steep 16-24 hours in the refrigerator, then remove the filter.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Cupping score: 86
Region: Rwenzori
Producer: Smallholder farmers (Bakonzo ethnic group), led by Agri Evolve
Altitude: 1400 - 2200 m.a.s.l
Variety: SL28, SL14
Notes: Cocoa, Cola, Tropical Fruit

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The roaster

Ineffable Coffee

Ineffable Coffee is a specialty coffee roaster based in Seville, Spain, roasting fresh, seasonal beans that score above 84. They took the title of Spain's best…

AI-assisted description, based on roaster & cupping data.

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